How to Make Crispy Fish & Chips

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How do you make Chef Roscoe speechless? With a tender and delicious plate of fried fish for dinner! In this video, learn how to make Roscoe’s own British-inspired recipe for perfectly crisp fish and chips.

Transcript

00:00Fish and chips, one of my all-time favorite meals.

00:03It's a classic British pub food.

00:04I'm gonna show you how to achieve perfectly crisp fish

00:07and fries, or as they call them, chips.

00:10Come on!

00:13Dredge, the most important thing when it comes to frying.

00:17It's to build that outside coating

00:20so your batter can adhere to.

00:22Only way to do that, flour.

00:25Season everything.

00:26Let's talk about the fish.

00:27I'm using cod, but you can use any white fish.

00:30You can use catfish, but a white fish that's flaky

00:33is ideal for frying a fish.

00:35You want all your proteins to be completely dry

00:38so they can take on all flavors.

00:40So just a little bit of extra salt and pepper.

00:43All right, batter time, bruh.

00:45All-purpose flour, cornstarch.

00:47Absorbs all the moisture,

00:48which is gonna give you the crispiest outcome.

00:51Cornstarch, it's great.

00:52It's gonna make everything crispy,

00:54but baking powder is gonna be the thing

00:55that pulls all the actual moisture out of your protein

00:58and make sure this adheres to the fish.

01:00This is gonna attack your fish and just crush it.

01:03Season everything.

01:05Whisk that up a little bit.

01:06Now, you got a liquid.

01:08Some people use beer, some people use vodka.

01:11I like a simple soda water,

01:13and you just wanna add enough

01:15until it is the perfect consistency.

01:18The fizziness in soda water,

01:20all these bubbles are gonna make things even more crispier.

01:25Crispy, light batter.

01:27That's what you want.

01:27That's how you're gonna get that good, good.

01:29It's seasoned.

01:30It's ready to rock.

01:32We're gonna stick it in the fridge for 20 minutes.

01:33Let's go.

01:34All right, let's party, dude.

01:35Dredge time.

01:36Got all that moisture off.

01:37We seasoned it.

01:38Get that dredge all over it.

01:40Look at that guy.

01:41Look at that guy.

01:42Oh.

01:43You got your cold batter out of the fridge.

01:44It has thickened up.

01:46We're going in.

01:47Push it down.

01:48We're gonna leave it in there to sit

01:50until we're ready to fry.

01:52You always wanna have one dry hand, one wet hand.

01:53Sometimes I combine them both.

01:55This is what you wanna avoid.

01:57All right, wash your hands.

01:59Let's fry.

02:00First, you wanna blanch your chips.

02:02We're boiling these because it's gonna make it

02:04more like a mashed potato finish.

02:06Mushy interior, crisp exterior.

02:09All right, let's pull out our chips.

02:11Let these chill.

02:12We're gonna sit these in the fridge.

02:14Boing.

02:15All right, first fry.

02:16We're gonna drop a little bit in there.

02:18You hear that little tickle?

02:20We're ready to go.

02:21The reason why we're doing a first fry

02:23is we wanna build that crispy exterior outside

02:28and push all those sugars out more

02:30so we can still keep our pillowy inside,

02:33but we're just putting an extra shell.

02:35That's all we're doing.

02:36Oh, I'm a little potato.

02:37There's really no shell protecting me.

02:39I'm a potato.

02:40Bathing.

02:41I have a little shell that's gonna adhere to salt.

02:43When you bite me, it's gonna go,

02:44quish, quish, quish.

02:45Oh, dude, this is beautiful.

02:46Get all of your chips out of there.

02:48You can either let them sit out and cool

02:50or you can go straight to the fridge.

02:52Boom, fry time.

02:53Check this out.

02:54These bubbles are screaming,

02:57no more moisture in your protein.

03:02All right, let's fry up our first one.

03:04You want these crispies, all right?

03:06I'm doing that motion

03:07so the fillets just lay perfectly flat.

03:10What you're looking for in this fry

03:13is golden brown delicious.

03:16GBD is a real thing.

03:18It is how you should ensure a proper fry up.

03:21Let it go till you start getting some color on it.

03:24Be patient.

03:25You got a nice little date.

03:27Little kissies, you know?

03:28Kissies over crispies.

03:31Oh, yeah, dude.

03:32This is probably gonna be one of the crispiest things

03:34I've made in a long time.

03:36I'm really excited about this piece right here,

03:38this joker.

03:39Good Lord.

03:40With that chunky tartar.

03:43You hear that noise?

03:46You see this?

03:47GBD, bruh.

03:49Oh my, look at this.

03:51That's what you want, a little curl?

03:52That was the wave.

03:54All right, I don't wanna go any darker.

03:57That's a sexy beast right there, dude.

03:59Look at that, look at that, look at that, look at that.

04:02While you're pulling these out and finishing them up,

04:05you can throw in your chippies

04:06so everything stays hot together.

04:08I'm cooking you some crispies

04:10and some fries at the same time.

04:11Take that.

04:12You're just gonna cook these until they're like brown.

04:16God, I wish we had loud music.

04:21OMGZ.

04:23Stop.

04:24Let's prep our tartar.

04:25Mayonnaise, dill, onion, pickles.

04:28Capers, what are capers?

04:29Capers, a salty berry, some zest, squeeze,

04:32and in my tartar sauce, malt vinegar.

04:35We're gonna add a couple dashes.

04:37One, two, three, four, five, six, seven, eight, nine,

04:3810, 11, 12, 13, 14, 15, 16, 17, 18, 19, 21, 28, 49.

04:42Hey, salt and pepper.

04:43Let's go ahead and stir this up.

04:46Let's plate up, buddy.

04:47What's up, dude?

04:50Look at these crispy chippies.

04:51Do I need to break one so you can hear it?

04:53Oh, wow.

04:54Okay.

04:55That was really hot.

04:55Everything's fine.

04:56We're fine.

04:57You can't tell, right?

04:58I'm still manly in this bit.

05:00All right, guys.

05:02Listen.

05:03I didn't know it was gonna be this good,

05:05but it's perfect.

05:06You have what we call a shatter crust.

05:09When you bite into it,

05:10it's all just gonna like hit your face.

05:13I'll show you.

05:13It's gonna come out with salt, flakiness.

05:16The fish will still be really hot and steamy.

05:19Look at that tail.

05:20That comes from the waka-ka-ka-ka-ka-ka-ka.

05:23Hee-hee-hee-hee-hee.

05:24Let's eat it.

05:25Can we eat it?

05:44Delicious.

05:46The crispiest thing ever.

05:48You see how juicy the sucker is?

05:50Look at how it flakes.

05:51A perfectly cooked fish is one that flakes,

05:53not one that just falls off.

05:54You could play a flute.

05:57You can blow and...

06:00This is insane.

06:02I'm so happy.

06:05It is true.

06:10All that work we put in,

06:11all those ingredients to get that crispy batter,

06:14pillowy fries.

06:15It works, man.

06:16It works.

06:17Till next time.

06:17Take care of your heads.

06:20You don't get to do that with most food items.

06:22I'm just saying.

06:26It's a British classic and crispy fr...

06:28Oh.

06:29I'm gonna show you how to cook a...

06:31Ah, crispy.

06:33It's a classic British pub food.

06:35Kisses with crispies.

06:37What'd I say?

06:38Kissy crispies?

06:38Crispy kisses.

06:39Crisp kisses.

06:40Kissies and crispies.

06:42Wasn't it?

06:43You guys are no help.

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